Steamed Ginger-Lemongrass Fish with Snap Peas
A revitalizing steamed fish dish infused with bright ginger and lemongrass, accompanied by crisp snap peas for a light and invigorating meal. This Asian-inspired seafood recipe (low carb), ready in about 22 minutes, pairs fresh ginger, lemongrass stalk, snap peas for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 fillets, about 6 oz each white fish fillets (e.g., cod or tilapia)
- 2 tbsp, julienned fresh ginger
- 1 stalk, bruised and cut into 2-inch pieces lemongrass stalk
- 1 cup, trimmed snap peas
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 2 stalks, thinly sliced green onions
- 1/4 cup, chopped fresh cilantro
- 1/2 tsp salt
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Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Prepare a steamer by bringing 2 inches of water to a boil in a pot or wok. Season 4 white fish fillets with 1/2 tsp salt and place on a heatproof plate.
- Step 2: Scatter 2 tbsp julienned fresh ginger and 1 bruised, cut lemongrass stalk over and around the fish fillets. Place the plate in the steamer basket over boiling water, cover, and steam for 8-10 minutes until fish is opaque and flakes easily with a fork.
- Step 3: During the last 3 minutes of steaming, add 1 cup trimmed snap peas to the steamer basket to cook until crisp-tender.
- Step 4: In a small bowl, whisk together 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil to create a bright sauce.
- Step 5: Remove the fish and snap peas from the steamer. Drizzle the soy-lime sauce evenly over the fish. Garnish with 2 thinly sliced green onions and 1/4 cup chopped fresh cilantro before serving immediately for a revitalizing and light entrée.
Frequently asked questions
How long does Steamed Ginger-Lemongrass Fish with Snap Peas take to make?
Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Steamed Ginger-Lemongrass Fish with Snap Peas?
Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.
Can I substitute ingredients in Steamed Ginger-Lemongrass Fish with Snap Peas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Steamed Ginger-Lemongrass Fish with Snap Peas for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Steamed Ginger-Lemongrass Fish with Snap Peas low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
